Name: One Pan Mexican Quinoa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 cup quinoa rinsed; 1 tablespoon olive oil; 1 small yellow onion diced; 1 green bell pepper chopped; 2 cloves garlic minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 cups vegetable broth; 1 can 10 ounces diced tomatoes with green chiles undrained; 1 can 15 ounces black beans drained and rinsed; 1 cup corn kernels fresh or frozen; 1 lime juiced; 1/4 cup fresh cilantro chopped; 1 medium avocado diced for serving

If your weeknights feel like a sprint between work, kids, and figuring out what on earth to cook, this One Pan Mexican Quinoa is about to become your new best friend. It’s bright, hearty, and loaded with protein-packed quinoa, black beans, sweet corn, peppers, and plenty of warm spices—all simmered together in one skillet.

Every bite tastes like a veggie-loaded burrito bowl, but with a fraction of the effort and dishes. It’s naturally gluten-free, vegetarian, and easy to customize with your favorite toppings like avocado, sour cream, or a squeeze of lime. Whether you’re cooking for the family or meal-prepping lunches for the week, this cozy skillet does it all.

Why You’ll Love This One Pan Mexican Quinoa

This is one of those recipes that feels almost too simple for how flavorful it turns out. Everything cooks together in the same pan, so the quinoa absorbs all the chili, cumin, tomato, and garlic goodness as it simmers. No separate pots for grains, no strainer, no extra fuss.

It’s also incredibly flexible. Use whatever beans you have, swap in your favorite salsa, or toss in extra veggies that need to be used up. Leftovers reheat beautifully, making this a great option for easy lunches, busy weeknights, or a quick meatless Monday dinner that still feels filling and satisfying.

Is One Pan Mexican Quinoa Really a Complete Meal?

Yes, absolutely. Between the quinoa and black beans, you’re getting a solid dose of plant-based protein and fiber, plus complex carbs to keep you energized. Corn and bell peppers add natural sweetness and crunch, while avocado brings healthy fats that make the bowl feel extra cozy and satisfying.

You can keep it totally vegetarian or add a side of grilled chicken or shrimp if your crew wants extra protein. Serve it in bowls, tuck it into tortillas, or spoon it over crisp greens for a warm, taco-inspired salad.

Ingredients for One Pan Mexican Quinoa

Before you start cooking, take a moment to look over your pantry—you might already have most of what you need. For this recipe, we focus on whole, simple ingredients that bring big flavor without a lot of work.

Quinoa – The hearty grain that soaks up all the Mexican-inspired flavors while adding protein and a light, fluffy texture.
Olive oil – Helps soften the veggies and bloom the spices, giving the dish a rich base.
Onion – Adds savory sweetness and depth to the skillet.
Bell pepper – Brings color, crunch, and a mild sweetness that balances the spices.
Garlic – Infuses the whole pan with aromatic, cozy flavor.
Ground cumin – Adds warmth and earthiness, giving that classic taco-style flavor.
Chili powder – Brings gentle heat and a smoky, peppery kick.
Smoked paprika – Deepens the flavor and adds a subtle smokiness.
Salt and black pepper – Essential for balancing all the flavors.
Vegetable broth – Cooks the quinoa and carries all the spices into every bite.
Diced tomatoes with green chiles – Adds tang, juiciness, and a little extra heat.
Black beans – Boost the protein and fiber while making the dish extra hearty.
Corn kernels – Add bright pops of sweetness and color.
Fresh lime juice – Wakes everything up at the end with fresh, zesty brightness.
Fresh cilantro – Adds a fresh, herbaceous finish.
Avocado – Creamy cubes on top make each bowl feel indulgent and satisfying.

How To Make the One Pan Mexican Quinoa

This recipe comes together in layers: first building flavor with aromatics and spices, then letting the quinoa simmer gently until tender. You’ll finish with fresh lime and toppings for the perfect balance of comfort and brightness.

Step 1: Toast the Quinoa and Soften the Veggies

Heat a large, deep skillet over medium heat and drizzle in the olive oil. Add the diced onion and bell pepper, cooking for a few minutes until they begin to soften and smell sweet. Stir in the garlic and quinoa and cook for another minute or two, letting the quinoa toast slightly—it should smell nutty but not burn.

Step 2: Bloom the Spices

Sprinkle in the cumin, chili powder, smoked paprika, salt, and black pepper. Stir well so every grain of quinoa and piece of veg is coated in the spices. Let them cook for about 30 seconds to a minute; this wakes up the flavors and makes the finished dish taste deeper and more complex.

Step 3: Add Liquids and Simmer

Pour in the vegetable broth and the can of diced tomatoes with green chiles (juice and all). Stir everything together, scraping the bottom of the pan to pick up any flavorful bits. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 18–20 minutes, or until the quinoa is tender and most of the liquid has been absorbed.

Step 4: Stir in the Beans and Corn

Once the quinoa is cooked, remove the lid and stir in the black beans and corn. Let the mixture cook for another 3–5 minutes, uncovered, just until everything is warmed through and any excess liquid has cooked off. The mixture should be fluffy and slightly saucy, not soupy.

Step 5: Finish with Lime and Fresh Herbs

Remove the skillet from the heat. Squeeze fresh lime juice over the quinoa and sprinkle in the chopped cilantro. Taste and adjust the seasoning with more salt, pepper, or lime if needed.

Step 6: Add Creamy Toppings and Serve

Spoon the Mexican quinoa into bowls and top with diced avocado. You can also add a dollop of sour cream or Greek yogurt, extra cilantro, or a few crushed tortilla chips for crunch. Serve warm and enjoy straight from the skillet.

Serving and Storing One Pan Mexican Quinoa

This One Pan Mexican Quinoa makes a generous, hearty meal that comfortably feeds about 4 people as a main course. It’s perfect piled into bowls with plenty of toppings, tucked into warm tortillas for veggie-packed tacos, or spooned over crisp romaine for a burrito-bowl-style salad.

Leftovers keep very well, which is one of my favorite things about this recipe. Store cooled quinoa in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water if it looks a bit dry. I like to add fresh avocado and lime to each serving just before eating so they stay bright.

You can also freeze this dish (without the avocado) for up to 2 months. Thaw overnight in the fridge, then warm it on the stove or in the microwave. It’s a great make-ahead option for busy weeks.

What to Serve With One Pan Mexican Quinoa?

One of the perks of this recipe is how easily it pairs with other simple sides and toppings. You can keep things light and fresh or go full comfort-food mode—totally your call.

Fresh Toppings Bar

Set out bowls of shredded lettuce, extra cilantro, sliced jalapeños, crumbled queso fresco, and lime wedges so everyone can customize their own bowl.

Warm Tortillas

Serve the quinoa with soft flour or corn tortillas for DIY veggie tacos or stuffed wraps. It’s a fun, hands-on way to enjoy leftovers too.

Crunchy Tortilla Chips

Scoop the quinoa up with sturdy tortilla chips for a hearty, nacho-style snack or game-day platter.

Simple Green Salad

Pair with a crisp green salad dressed in a lime vinaigrette to keep the meal light but satisfying.

Guacamole or Salsa

A side of creamy guacamole or your favorite salsa brings even more color and brightness to the plate.

Grilled Chicken or Shrimp

If you’d like to add extra protein, grilled chicken, shrimp, or steak is delicious served on top or on the side of this quinoa.

Roasted Vegetables

Roasted zucchini, sweet potatoes, or cauliflower make a cozy, veggie-forward pairing that fits right in with the Mexican-inspired flavors.

Want More One-Pan Dinner Ideas?

If this One Pan Mexican Quinoa becomes a regular in your rotation, you’ll probably love some of these other easy, low-dish dinners too.

One Pot Creamy Kielbasa Pasta for a smoky, ultra-creamy skillet that’s pure comfort in a bowl.
One Pot Smoked Sausage Pasta when you’re craving a hearty, family-friendly dinner with minimal cleanup.
Creamy Beef and Shells for a rich, one-pan pasta that feels like a hug after a long day.
Cowboy Casserole if you’re in the mood for a baked, cheesy, stick-to-your-ribs classic.

Save This Pin For Later

📌 Save this One Pan Mexican Quinoa to your Pinterest dinner board so you can find it whenever you need a quick, healthy meal that still tastes like comfort food.

When you make it, I’d love to hear how you served yours. Did you pile it into bowls with avocado and lime, tuck it into tortillas, or use it for meal-prep lunches all week? Share your twists in the comments so we can all get new ideas.

Questions are always welcome—let’s help each other cook smarter, eat well, and keep weeknights easy.

Explore more vibrant, feel-good recipes on Nora Nosh Recipes on Pinterest and discover your next favorite weeknight dinner or healthy lunch idea.